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The best egg sandwiches in North Brooklyn

Grub Street did an egg sandwich crawl across the city and, not surprisingly, Williamsburg and Greenpoint got a couple of mentions. Frankel’s in Greenpoint got top honors for their Pastrami, Egg & Cheese sandwich which New York called the “absolute best” in the city:

The spicy pastrami is cut into fatty chunks that remind you of the burnt ends you get at barbecue joints. The eggs, cooked omelette style, are hot and fluffy. And the featherweight challah roll provides just enough support without getting in the way. The key, though, is the American cheese. While all right-thinking deli mavens would consider the idea of slapping processed fromage on a plain pastrami sandwich an abomination, folding it into the eggs until it dissolves into a molten mass and plopping the meat on top of the eggs works like magic. In egg sandwiches (and pastrami sandwiches), as in life, sometimes rules are meant to be broken.

The eggs are cooked with ricotta, seemingly by some advanced scrambling technique yielding ultracreamy results, and barely contained within a split of excellent, sea-salted focaccia. That’s the Zen perfection of Saltie’s Ship’s Biscuit. No bells. No whistles. No meat.

The recently opened Sunday in Brooklyn, which is also in South Williamsburg, got props for its Egg & Sausage sandwich:

The chef, Jaime Young, did time at New Nordic-inspired Atera, but he’s from Long Island, and his formative years were spent foraging the diners and delis of Nassau County, not the fields and fjords outside Copenhagen. His maple-syrup-enhanced sausage patty, scrambled eggs, crispy fried potato sticks, Cabot Cheddar, and gochujang aïoli on a Runner & Stone roll is an homage to the deli breakfast sandwiches of his youth, particularly one kitchen-sink colossus called “the Mess.” You’ll need a bib and a nap.